Preparation

Place flour in a shallow bowl. Lightly beat eggs in another shallow bowl to blend. Place panko in a third shallow bowl; season all three with salt and black pepper. Working one at a time, season cutlets with salt and pepper, then dredge in flour, shaking off excess. Transfer to bowl with egg and turn to coat, letting excess drip off. Coat with panko, pressing to adhere.

Heat oil in a large skillet over medium. Working in 2 batches, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 2 minutes per side. Transfer to a wire rack; season with salt.

Toss cucumber, radishes, vinegar, sugar, and a pinch of salt in a medium bowl to combine; taste and adjust seasoning with more vinegar, sugar and/or salt as needed.

Drizzle cutlets with sauce, top with vegetables, then drizzle with a little more sauce. Sprinkle with Aleppo-style pepper.

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Reviews

This is truly delicious! One of my favorites chicken dishes. My only change : I did not have buttermilk so I used half and half and added 1 extra Tablespoon of lemon juice.
Red cabbage can be used instead of radish.

The dressing is oh so good and I detest commercial ranch dressing. I made the recipe minus the cucumber and radish topping (had a salad instead). This recipe is a keeper and the dressing is going into my permanent cook book.

I loved this - it tasted like a chicken ranch sandwich, in the best possible way. I made extra dressing and used it on a crunchy green salad, and I foresee myself making the dressing a lot in the future.